These gluten free cranberry orange cookies are made with almond flour, sweetened with coconut sugar, flavored with real oranges and contain bits of dried cranberries in every bite. They're thin and crispy with a sweet orange and cranberry flavor. In addition, these cookies are gluten free, dairy free and paleo friendly.
These cranberry orange cookies were one of the first cookie recipes on my blog and while I loved the original version, they have gotten a full makeover.
These gluten free cookies are thin and crispy with a zesty orange and cranberry flavor that's balanced by the coconut sugar and vanilla. They are perfect for anyone looking for something just a bit different from your every day chocolate chip cookie.
You'll love that they're gluten free and paleo friendly, as they're made with almond flour and sweetened with coconut sugar. Plus, these cookies don't contain any orange flavoring, but instead use the zest from real oranges.
Why You'll Love these Cranberry Orange Cookies
- gluten free and grain free - made with almond flour and almond butter
- refined sugar free - sweetened with coconut sugar
- no-chill - you don't need to chill the cookie dough
- easy to make - a one bowl cookie recipe
- paleo friendly - made with simple, wholesome ingredients you can feel good about
Ingredients
The full recipe for these paleo cranberry orange cookies can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- coconut sugar - to sweeten the cookies and balance the tart orange and cranberry flavors
- almond butter - adds healthy fat and creates the perfect cookie dough texture
- palm shortening - this is a great paleo and dairy free swap for butter. However, butter will work as a replacement.
- egg - you'll need one large egg to make the cookies. I have not tried an egg replacement, but if you do then please let me know how it turns out in the comment section below.
- orange zest - instead of orange flavoring or extract, these cookies are flavored with orange zest. I used one large organic navel orange, but any variety will work.
- vanilla extract - for flavor
- almond flour - to keep these cookies gluten free, I used almond flour.
- tapioca starch - this creates the perfect cookie texture. You can swap tapioca starch with arrowroot starch. If you aren't grain free/paleo, then feel free to use cornstarch instead.
- baking soda - so the cookies spread
- salt - enhances the flavors. You can also top the cookies with extra flaked salt for even more flavor.
- dried cranberries - I recommend using cranberries that are sweetened with apple juice to keep them paleo friendly and refined sugar free.
How to Make Cranberry Orange Cookies
The dough for these cookies is made in one bowl, baked in the oven and the cookies are ready to eat in under 30 minutes. Here are the steps:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet cookie ingredients.
- Mix in the dry cookie ingredients.
- Fold in the dried cranberries.
- Use a large cookie scoop and scoop the dough onto your lined baking sheet. The cookies spread a lot, so leave plenty of room.
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, cool them on the baking sheet for 10 minutes, then transfer them to a wire cooling rack. You can also top them with flaked salt if you want.
Storage
I personally love storing these cookies in the freezer. They maintain their texture and flavor for months. However, you can keep them at room temperature for up to one week or the fridge up to one month.
FAQ
Yes, so long as you select apple juice sweetened cranberries.
They are thin with crispy edges and a slightly chewy texture. I suggest storing them in the freeze to maintain their taste and texture.
I have not tested an egg free version, but if you do then please let me know your results in the comment section below.
More Recipes You'll Love
Looking for more gluten free and paleo cookie recipes? Try these out:
Gluten Free Cranberry Orange Cookies (Paleo)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Description
Thin and crispy cranberry orange cookies that are made with almond flour, sweetened with coconut sugar and flavored with real oranges.
Ingredients
- ½ cup coconut sugar
- ⅓ cup almond butter
- ⅓ cup palm shortening, room temp (62g)
- 1 large egg
- 1 Tbsp orange zest (zest from 1 large orange)
- 1 tsp vanilla extract
- ¾ cup blanched almond flour (66g)
- ¼ cup tapioca starch (30g)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup dried cranberries
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the wet cookie ingredients. This includes the coconut sugar, almond butter, shortening, egg, orange zest and vanilla. Whisk with a fork until well combined.
- Mix in the dry cookie ingredients. This includes the almond flour, tapioca starch, baking soda, and salt.
- Fold in the dried cranberries.
- Use a large cookie scoop (about 2 tablespoons in size) and scoop the dough onto your lined baking sheet. Leave 2-3 inches between each scoop of cookie dough, as the cookies spread quite a bit
- Place the cookies in your oven and bake at 350 degrees for 10-12 minutes.
- After baking, cool the cookies on the baking sheet for 10 minutes, then transfer them to a wire cooling rack. You can also top them with flaked salt if you want.
simplywendi
these look amazing! I wonder if you could use any dried fruit?
Katie
Yes, any dried fruit should work 🙂
simplywendi
thank you! 🙂
Chantal Couture
They look and seem so gooooood ???? can’t wait to try them! Thanks for the recipe share
Katie
Of course! Hope you like them as much as we do! 🙂
Terri
Can I use butter in place of the shortening?
Katie
Yes, room temperature butter should work.
Katie
Hope you love these cookies as much as we do! Enjoy!